Mac and Cheese with Radicchio, Raisins and Fontina

This gluten-free mac and cheese features the unusual combination of raisins and radicchio, creating the perfect combination of creaminess and crunch.
Slideshow:More Macaroni and Cheese Recipes

This gluten-free mac and cheese features the unusual combination of raisins and radicchio, creating the perfect combination of creaminess and crunch.
Slideshow:More Macaroni and Cheese Recipes

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Ingredients

12 ounces gluten-free fusilli

1 tablespoon olive oil

1 large shallot, thinly sliced

2 heads radicchio Treviso (about 1/2 pound), thinly sliced

3 tablespoons unsalted butter (plus more for greasing the pan)

3 tablespoons white rice or all-purpose gluten-free flour

1 quart whole milk, warmed

1 teaspoon salt

16 ounces coarsely grated Italian Fontina cheese (about 4 cups)

1/4 cup raisins

How to Make It

Step 1

Preheat the oven to 400°. Butter a large cast-iron skillet or casserole dish and set it aside.

Step 2

Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain and shake out all the water.

Step 3

Meanwhile, in a large pot or Dutch oven, heat the oil. Sautée the shallot and radicchio over medium-high heat until wilted, 3 minutes. Remove to a bowl.

Step 4

In the same pot, melt the butter. Whisk in the flour and cook until it is fully incorporated, 1 minute. Add the warm milk and whisk gently over medium-high heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 to 15 minutes. Off the heat, stir in the salt, raisins and cheese; stir until melted. Add the pasta and radicchio and toss to combine.

Step 5

Distribute the mixture evenly in the prepared skillet or baking dish. Bake for 20 to 25 minutes, until bubbling and browned. Serve piping hot.